Vanilla Cake Recipe with Flavor Variations
This soft and versatile vanilla cake is perfect as a base for flower birthday cakes. With optional variations like chocolate, lemon zest, or almond extract, it's ideal for a wide range of celebrations and decorating styles.
Equipment
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- 8-inch round cake pans
- Spatula
- Wire rack
Ingredients
Cake Ingredients
- 1 cup Unsalted butter softened
- 1 1/2 cups Granulated sugar
- 4 Large eggs at room temperature
- 1 tablespoon Vanilla extract
- 2 3/4 cups All-purpose flour
- 2 3/4 teaspoons Baking powder
- 1/2 teaspoon Salt
- 1 cup Whole milk at room temperature
Flavor Variations (Optional)
- 1/2 cup Unsweetened cocoa powder for Chocolate Version
- 1 tablespoon Lemon zest for Lemon Zest Version
- 1 teaspoon Almond extract for Almond-Infused Version
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat softened butter and sugar until light and fluffy, about 3-4 minutes using an electric mixer.
- Add eggs one at a time, beating well after each. Stir in vanilla extract.
- With mixer on low speed, alternate adding the flour mixture and milk, beginning and ending with flour. Mix just until combined.
- If using a flavor variation, gently fold it in at this stage.
- Divide batter evenly between pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely before decorating.
Notes
To ensure flat layers, use a kitchen scale to divide batter evenly. If necessary, level the cake tops once cooled for easier decorating. Cakes can be baked in advance and stored for up to 3 days wrapped at room temperature or frozen for longer.